Name: Chilli Paneer Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 400 grams paneer, cut into cubes; 1 medium-sized green bell pepper, cut into cubes; 1 medium-sized red bell pepper, cut into cubes; 1 medium-sized onion, finely chopped; 2 green chilies, slit lengthwise; 4 cloves of garlic, finely chopped; 1-inch piece of ginger, grated; 2 tablespoons soy sauce; 1 tablespoon tomato ketchup; 1 tablespoon chili sauce; 1 tablespoon vinegar; 1 teaspoon sugar; 1 teaspoon red chili powder; 1/2 teaspoon black pepper powder; 2 tablespoons cornstarch; 2 tablespoons water; 2 tablespoons vegetable oil; Salt to taste; Fresh coriander leaves for garnish

Chilli Paneer Recipe

Tawsha Joslin Modified: August 13, 2024

Photos of Chilli Paneer Recipe

How To Make Chilli Paneer

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Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

400 grams paneer, cut into cubes
1 medium-sized green bell pepper, cut into cubes
1 medium-sized red bell pepper, cut into cubes
1 medium-sized onion, finely chopped
2 green chilies, slit lengthwise
4 cloves of garlic, finely chopped
1-inch piece of ginger, grated
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon red chili powder
1/2 teaspoon black pepper powder
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves for garnish

Instructions

In a small bowl, mix cornstarch with water to make a slurry. Set aside.
Heat vegetable oil in a pan or wok over medium-high heat.
Add chopped garlic, grated ginger, and slit green chilies. Sauté for a minute.
Add finely chopped onions and sauté until they turn translucent.
Add cubed paneer to the pan and stir-fry for 2-3 minutes until they turn slightly golden.
Add cubed bell peppers and mix well.
In a separate bowl, combine soy sauce, tomato ketchup, chili sauce, vinegar, sugar, red chili powder, black pepper powder, and salt. Mix well to make the sauce.
Pour the sauce over the paneer and bell peppers. Stir-fry for 2-3 minutes until the sauce coats the paneer and vegetables evenly.
Add the cornstarch slurry to the pan and mix well. Cook for another 2 minutes until the sauce thickens.
Garnish with fresh coriander leaves and serve hot.